Food News & Reviews In Singapore & Indonesia

Osteria Art

Our team goes undercover to suss out the latest and most talked about restaurants in town

Feast and revel

On-trend bar bites and tipples, opening hours till 1am, plus a ramped-up lineup – get ready to party the weekend away with this year’s Epicurean Market.

Spizza Mercato’s menu retains Spizza favourites Burratina, thin-crust pizzas, and handmade pastas, but will also excite with a new selection that includes Panini Sandwiches, Torta (a small, cheese-rich deep-dish pizza), and the Panzerotti, a mini pizza folded over into a puff.

Best quiches in Singapore

When it comes to this savoury tart, there’s no concession for store-bought dough. Crusts (often a pâte brisée or flaky pie dough) should be handmade and preferably blind-baked to stay crisp enough to contain the slightly quivering custard within. Yet, its buttery richness should crumble and melt in your mouth. This is not the time for calorie-counting either – full-fat dairy makes for eggy fillings that are almost soufflé-like. Lastly, no matter the toppings, they should all be cooked separately to render their full flavour before they get tossed into the mix.

Sum Yi Tai

Our team goes undercover to suss out the latest and most talked about restaurants in town.

Neon Pigeon

Our team goes undercover to suss out the latest and most talked about restaurants in town

Dominique Ansel Kitchen

At the new Dominique Ansel Kitchen in New York’s West Village, more than 70 percent of the menu is finished, assembled, or baked upon order – a huge boon for anyone who has tasted the difference between madeleines that are freshly baked and not.

Best tacos in Singapore

Authentic Mexican tacos never come in crispy corn shells (that’s a sure sign of a butchered Tex-Mex variant). They’re always soft – made from corn or wheat flour – and piled high with seasoned meats, piquant salsa and flavour builders like onions and coriander. No wonder this street food is fast coming back into vogue.

Mediterranean progeny

Family dinners for Jean-Philippe Patruno in Grenoble were 100-person affairs, marked by copious amounts of polenta with porcini.

Food